This spicy vegan Buffalo chili is made with a trio of hearty beans, tender veggies, and fire-roasted tomatoes, simmered up in spicy cayenne pepper Buffalo sauce.
I’ve got soup on the brain lately. Can you blame me? It’s been freezing out!
Anyhow, chili is not soup, so I’m okay with posting this right after another soup recipe. Also, I’ve got Buffalo sauce and chili on the brain. More on that next week.
Despite the fact that I’ve got more Buffalo sauce and chili forthcoming, I had to make this one. I woke up the other morning and the idea of chili with Buffalo sauce popped into my head. How could I not explore that concept? And how could I not do so in advance of the Superbowl, when everyone is all about Buffalo everything and all kinds of chili.
Turns out I wasn’t the first to come up with this idea, but all the other Buffalo chili recipes I came across on the interwebs involved chicken. Also, they didn’t involve chili powder. I loosely based this recipe off of Rachel Ray’s Buffalo chicken chili. Take a look — no chili powder!
I get that Buffalo sauce is made from cayenne peppers, which are a type of chili pepper, but I thought chili powder was a specific requirement of chili. Maybe I’m mistaken. In any event, my vegan Buffalo chili involves some chili powder, albeit a bit less than the half a jar or so that I normally heap into my homemade chili recipes.
Other than that, it’s just lots of beans, veggies, and spicy Buffalo sauce. Nice and spicy, so good, and definitely worth trying even if you’re not planning on watching the bit game this year.
Three Bean Vegan Buffalo Chili with Cashew Ranch
For the Buffalo Chili
- 2 tablespoons vegan butter (can sub vegetable oil)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 2 14 ounce cans fire-roasted tomatoes
- 1 14 ounce can cannellini beans, drained and rinsed
- 1 14 ounce can chickpeas, drained and rinsed
- 1 14 ounce can pinto beans, drained and rinsed
- 1 to 2 cups vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/4 cup to 1/2 cup cayenne pepper hot sauce (Frank's brand is best for this recipe)
- salt and pepper to taste
- Diced avocado
- Chopped scallions
- Cashew ranch dressing
Place the butter into a large pot and set over medium heat. Melt the butter, then add onion, celery, carrots, and garlic. Sauté until the veggies begin to soften, about 10 minutes.
Add tomatoes, cannellini beans, chickpeas, pinto beans, 1 cup of broth, cumin, chili powder, and 1/4 cup of hot sauce to the pot. Stir a few times to incorporate the ingredients. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for 30 to 60 minutes. I like to go the full 60 minutes, until the beans begin to break down, but it's up to you. Add up to an additional cup of broth during cooking if the chili becomes too thick.
Taste test and add up to an additional 1/4 cup of hot sauce. Season with salt and pepper to taste.
Ladle into bowls and top with cashew ranch, avocado, and scallions. Serve.
Nutrition information does not include avocado or scallions.